Ragout Of Chanterelles With Route

Recipe Ingredients

6 oz	170g	Medium-sized pasta
		(such as Route [wheels])
1/2 lb	227g / 8oz	Chanterelles
2 tablespoons	30ml	Chopped roasted garlic
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Chopped assorted herbs
		(such as parsley, basil, tarragon - chervil or thyme)
3/4 cup	177ml	Mushroom stock
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmesan cheese - for grating

Recipe Instructions

Cook pasta in a large pot of boiling, salted water until tender; drain.

Meanwhile, melt butter in a saute pan, add mushrooms and shallots and cook until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom stock, bring to a boil, lower heat and simmer to reduce liquid slightly. Add pasta and toss to coat and reheat pasta. Season to taste with salt and pepper. Shave some Parmesan over and serve immediately.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-106 broadcast 11-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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